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Creole Shrimp and Sausage Gumbo
Created by: Howcan Team
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 1 pound medium shrimp, peeled and deveined
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- Cooked white rice, for serving
- Chopped green onions, for garnish
Instructions
- In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux. Cook, stirring constantly, until the roux is a dark caramel color, about 20-25 minutes.
- Add the chopped onion, bell pepper, and celery to the pot, and cook for 5-7 minutes, or until the vegetables are softened.
- Stir in the minced garlic and sliced andouille sausage, and cook for an additional 5 minutes.
- Add the diced tomatoes, chicken broth, bay leaves, thyme, oregano, paprika, and cayenne pepper to the pot. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes, stirring occasionally.
- Add the peeled and deveined shrimp to the pot, and cook for 5-7 minutes, or until the shrimp are pink and cooked through.
- Remove the bay leaves from the gumbo and discard. Taste and adjust seasoning if necessary.
- Serve the gumbo over cooked white rice, and garnish with chopped green onions. Enjoy!
Creole Shrimp and Sausage Gumbo is a beloved dish with roots in the rich culinary history of Louisiana. This iconic Creole dish is a flavorful blend of African, French, and Spanish influences, reflecting the diverse cultural heritage of the region. The dish typically features a dark roux, the "holy trinity" of onions, bell peppers, and celery, succulent shrimp, and savory Andouille sausage. Renowned chefs like Emeril Lagasse and Paul Prudhomme have popularized this dish, and it has become a staple in New Orleans and beyond. For an authentic taste, seek out restaurants in the French Quarter or visit local eateries in Louisiana for the best versions of this classic dish. The key to a perfect Creole Shrimp and Sausage Gumbo lies in the depth of flavor in the roux and the freshness of the seafood and sausage. For a unique twist, some chefs add okra to the gumbo, while others prefer file powder for thickening. Whether enjoyed over a bed of rice or with a side of cornbread, this dish is a true celebration of Creole cuisine.
80 min
6
380 calories
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